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In North Macedonia, Tetovo Kashkaval cheese is the most popular as it is made naturally from sheep's milk from the Šar Mountains. During the Kingdom of Yugoslavia, apples from Tetovo were popular in Belgrade and were known as Tetovo Jabuka.
Sheep milk cheese is prepared from sheep milk (or ewe's milk), the milk of domestic sheep. The milk is commonly used to make cultured dairy products , such as cheese . Sheep milk cheeses
Homolje cheese (homoljski sir), white brined cheese, [1] from cow, goat or sheep milk, produced in the Homolje valley and mountains (GI) Krivi Vir caciocavallo ( krivovirski kačkavalj ), yellow hard cheese, from sheep, cow and goat milk, produced in the Zaječar region, named after Krivi Vir (GI)
Kashkaval [a] is a type of cheese made from the milk of cows, sheep, goats, or a mixture thereof. [1] In Turkey, Albania, Bulgaria, Kosovo, North Macedonia, Romania and Serbia, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene).
The Tetovo dialect (Macedonian: Тетовски дијалект, Tetovski dijalekt) or Lower Polog dialect (Macedonian: Долнополошки дијалект, Dolnopološki dijalekt) is a member of the western subgroup of the northern group of dialects of Macedonian. It is considered part of the transitional Torlakian dialects.
The Aromanians are known as Vlachs in North Macedonia. [1] To refer to themselves, the Aromanians may use Armčnji, Armānji, [1] Aromani or Arominu, meaning "Roman". [2]The Aromanians are also identified under various names in different languages, often the word for shepherd, [3] such as Ulah in Turkish, Çoban in Albanian, Tschobani or Vlachoi in Greek, Cincar or Vlasi in Serbian, [1] and ...
Džepčište is located at the range of Shar Mountain-Scardica, as well as in the field of Polog valley, characterized by relatively frosty winters as mountain stream climate prevailing during the long winter and warm and dry with temperatures reaching up to 45 degrees Celsius in the summer time for a Mediterranean climate.
It is a cheese made across the Caucasus (Armenia, Azerbaijan, Georgia and parts of Russia) by the Circassian people. Circassian cheese is made with raw cow, sheep and/or goat's milk, while Adyghean cheese is made only with cow's milk. Circassian and Adyghean cheese are both made by producing curdles, which is achieved by adding acid to raw milk.